1 large baguette or 6 large croissants, cut into cubes (you can use day old)

4 eggs, slightly beaten

1 1/2 cups eggnog

1/2 cup milk

1/4 teaspoon nutmeg

1 cup dried cranberries

Topping:

1/4 cup butter, chilled, cut up

1/3 cup packed brown sugar

1/3 cup chopped pecans (you can use walnuts)

Spray a 9"x13" baking dish with cooking spray.  Place the bread cubes in the bottom of the dish.

In a medium bowl, whisk together eggs, eggnog, milk and nutmeg.  Pour mixture over bread.

Allow the bread to soak for a couple minutes.  Gently stir bread and add in cranberries.

Cover and refrigerate over night.

In the morning, heat oven 400°.  Dot the butter over the top of the casserole and sprinkle with brown sugar and pecans.

Cover with foil and bake for 20 minutes or until the middle is no longer liquid.

Remove foil and bake an additional 10-15 minutes until golden brown.  

Notes:

*If you don't have over night to allow the mixture to soak then allow it to soak for a minimum of 45 minutes. 

* Day old bread works best, but if you have fresh it will be fine.